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Rhubarb Coconut Muffins

Irresistible Rhubarb Coconut Muffins for a Cozy Morning Treat

Delicious Rhubarb Coconut Muffins offer a balance of tartness and sweetness, making them an easy, vegan-friendly treat for breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2.5 cups All-Purpose Flour Use King Arthur’s brand for consistent results.
  • ¾ cup Shredded Coconut Opt for unsweetened for a balanced flavor.
  • ½ cup Cane Sugar Raw or regular works well.
  • 1 tsp Ground Vanilla Substitute with vanilla extract if needed.
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • 2 tsp Baking Powder Ensure it’s fresh for the best results.
  • ¼ pinch Salt
  • 4 oz Soy Yogurt Substitutable with any plant-based yogurt or buttermilk.
  • 3.5 tbsp Maple Syrup Honey is also acceptable.
  • 6.8 fl oz Coconut Milk Full-fat gives the best texture.
  • 2.5 tbsp Coconut Oil Melt and cool before use.
  • 2 cups Chopped Rhubarb Fresh or thawed frozen.
For the Glaze (Optional)
  • ½ cup Icing Sugar
  • 1 tbsp Orange Juice

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • measuring cups
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (356°F) and line a muffin tin with paper liners.
  2. Chop the rhubarb into ½-inch pieces, setting aside half for topping the muffins.
  3. Whisk the dry ingredients together: flour, coconut, sugar, vanilla, cinnamon, nutmeg, baking powder, and salt.
  4. Whisk the wet ingredients in a separate bowl: yogurt, maple syrup, coconut milk, and cooled coconut oil.
  5. Combine the wet and dry ingredients gently, being careful not to overmix.
  6. Fold in the chopped rhubarb and fill the muffin cups about two-thirds full.
  7. Press the reserved rhubarb pieces into the tops of the batter in each cup.
  8. Bake for approximately 25 minutes, or until golden brown and a toothpick comes out clean.
  9. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
  10. For the optional glaze, whisk icing sugar and orange juice together until smooth and drizzle over muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 1mgCalcium: 2mgIron: 5mg

Notes

These muffins can be stored at room temperature for up to 3 days, or refrigerated for up to a week. They can also be frozen for up to 3 months.

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